1. In a medium size sauce pot or large skillet, cook bacon pieces until crisp
2. Add onions to bacon and the resulting grease and continue to cook while stirring until the onions are soft
3. Add the carrots and cabbage to the mixture and cook while stirring until the cabbage is tender
4. Turn out the cooked vegetable mixture into a large bowl, season with salt and pepper and allow it to cool
5. Pre-heat an oven to 400 F
6. Melt butter
7. Unfold filo sheets onto a flat working surface
8. Lightly brush butter on one sheet then place a second sheet on top. Butter the second sheet also
9. Strain off any excess juices from the cooled cabbage mixture then place ¼ of the cabbage mixture in a tube like shape along the bottom edge of the narrow end of the buttered filo sheets
10. Fold the bottom edge of the filo dough over the cabbage and roll forward and away from you to create a large egg roll tube-like strudel shape
11. Repeat for the remaining mixture and strudel dough sheets and place each, seam side down, on a non-stick baking sheet
12. Brush the tops of each strudel with the remaining melted butter and bake in a 400 F oven until medium brown (approximately 20 minutes). 13. Serve the strudels with heated marinara or pasta sauce.

1. Heat oil in skillet then sear the short ribs on all sides until well browned then place the short ribs into a deep, oven safe pot, with a tight fitting lid of the appropriate size to hold all the short ribs
2. In that same skillet, sauté onions, carrots, celery and garlic cloves for a few moments to soften and then add to the beef
3. Pour beef stock, honey and soy sauce over beef. The pan size should be selected so that the liquids just cover the meat
4. Add Kitchen Bouquet® and seasonings to the liquids and cover the pan tightly
5. Cook in a 325 F oven for three hours or until the largest piece of meat is fork tender being careful NOT to break apart the meat pieces
6. After meat is tender, carefully remove meat from the cooking liquids being careful not to break apart meat pieces. Carefully trim the meat away from the rib bones and place all the meat pieces in deep sided service dish. Cover and keep warm
7. Strain the resulting cooking liquids into a saucepot and add vegetable and potatoes. Cover and simmer until vegetable are tender (approximately 20 to 30 minutes)
8. With a skimmer or slotted spoon, remove vegetable and add them to the reserved beef then skim off ALL the resulting fat from the surface of the remaining liquid and whisk in the prepared roux a little at a time, until the liquid is JUST thickened slightly
9. Strain sauce once more. Adjust the sauce’s seasonings with salt and pepper and ladle the sauce over the meat and vegetables to coat 10. Reserve additional sauce for those who would like more sauce

*Additionally, if you love mushrooms, sear large diced white mushrooms and serve over the ribs or stir them into the sauce.

1. Preheat oven to roast at 375°F
2. Peel the outer layers off of the sprouts, trim off the ends and then cut brussels sprouts in half
3. In a large bowl, toss together ALL of the ingredients
4. Lightly oil a non-stick sheet pan, then spread out the brussels sprouts, cut side down
5. Roast in oven for 15 minutes, flip the sprouts to cut side up, then roast for another 10-15 minutes or until gently browned
6. Serve warm

1. Segment the citrus fruits of your choice and reserve the resulting juices separately in a medium size bowl. Hopefully you’ll have about a quarter cup of juices to help make your dressing
2. To the citrus juices, add the teriyaki sauce, sesame oil, maple syrup, green onion, red bell pepper, ginger and cilantro leaves. Whisk together well and season with salt and pepper
3. In a larger serving bowl, toss together the Spring Greens and the citrus segments then dress with your Maple Teriyaki Dressing.

This story was originally published here by the WDIV Click on Detroit.[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

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